Fall Harvest Bowl (Printer-Friendly)

Nourishing autumn bowl with roasted vegetables, wild rice, and seasonal toppings

# What You Need:

→ Grains

01 - 1 cup wild rice, uncooked
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 2 medium sweet potatoes, peeled and diced
04 - 1 pound Brussels sprouts, trimmed and halved
05 - 1 bunch kale, stems removed and leaves chopped
06 - 2 stalks celery, thinly sliced
07 - 1 medium apple, cored and diced

→ Legumes

08 - 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry

→ Nuts & Cheese

09 - 1/3 cup sliced almonds
10 - 1/2 cup crumbled feta cheese

→ For Roasting

11 - 3 tablespoons olive oil, divided
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon garlic powder
14 - Salt and black pepper, to taste

→ Dressing

15 - 2 tablespoons olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon maple syrup or honey
19 - Salt and pepper, to taste

# How to Cook:

01 - Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
02 - Toss diced sweet potatoes and halved Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly on one baking sheet.
03 - Toss chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet.
04 - Roast vegetables and chickpeas for 25 to 30 minutes, tossing halfway through, until golden and crisp. Cool slightly before using.
05 - In a saucepan, combine wild rice and water or broth. Bring to a boil, reduce heat to simmer, cover, and cook for 35 to 40 minutes until tender. Drain excess liquid if necessary.
06 - In a large bowl, massage chopped kale with a pinch of salt until softened, approximately 1 to 2 minutes.
07 - Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper in a small bowl or jar.
08 - Divide kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery evenly among four serving bowls.
09 - Drizzle each bowl with prepared dressing, then top with sliced almonds and crumbled feta cheese.
10 - Serve immediately while warm, or refrigerate for a chilled salad variation.

# Expert Advice:

01 -
  • It's a one-bowl meal that tastes like you spent all day cooking, but honestly takes less than an hour.
  • Roasting chickpeas until they're crispy is the kitchen hack that changed everything for me—they add substance and that satisfying crunch that makes you feel full.
  • You can eat it warm straight from the oven or chill it for tomorrow, which means this bowl actually gets better as leftovers.
02 -
  • Patting chickpeas dry is non-negotiable—I learned this the hard way after a batch steamed into sadness instead of crisping into gold.
  • Don't dress the kale until you're ready to eat it if you're serving this warm; it'll wilt faster than you'd expect.
  • The wild rice will continue absorbing liquid as it cools, which is actually useful if you're making this ahead—it won't dry out sitting in the fridge.
03 -
  • Toast your almonds in a dry pan for 2-3 minutes before scattering them on top—this small step makes them taste intentional and deepens their flavor noticeably.
  • If you're cooking for people with different dietary needs, assemble the base and let people add or skip the cheese and nuts themselves; the bowl still tastes complete without them.
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